British , England cuisine

•The history behind today's British food

•Traditional British dishes

• Christmas dinner

THE HISTORY BEHIND TODAY'S BRITISH FOOD

The history of Britain has played a large part in its traditions, its culture and its food. The Romans for

instance brought cherries, stinging nettles (to be used as a salad vegetable). cabbages and peas, as

well as improving the cultivation of crops such as com And they brought wine. The Romans were

prolific road builders, these roads allowing for the first time the casy transportation of produce

throughout the country.

 Yorkshire pudding

Pudding, for you non-Brits, is what we in the UK call dessert. But the

Yorkshire pudding is a liar.

It looks all puffy and mouthwatering like a pudding, right? But don’t let

its friendly appearance fool you. It is not a pudding at all. Like 95% of

all British cuisine, it is comprised entirely of eggs, flour, milk and fat.

Before Prozac arrived, this was often the best available alternative.
 Toad in the hole

Exactly the same as the above recipe but with sausages and therefore 3.7 times

tastier.
 Black pudding

Despite the name, there’s no mistaking this one for a dessert. It’s a

sausage made out of blood. Congealed blood. And oats.

The trick to eating this successfully is to shut your eyes and try not to

think or breathe. That way it’s actually quite exquisite.

 Spotted dick

They gave you this in English schools in the ’70s and ‘80s when

Margaret Thatcher ruled the land with a fist of iron. In fact, it might

have even been her idea.

Spotted dick is a dense and delicious combination of sugar, flour,

currants and the raw, shredded fat found around the loins and kidneys

of a sheep. And if that’s not sophisticated enough, it is traditionally

drenched in the national beverage: custard.

 Jellied eels

Imagine the biggest slug you’ve ever seen. Then imagine eating it .
 Pie and mash

A glorious way – no, the only way – to consume as many carbs as possible in one

meal. Pastry on the bottom, a different type of pastry on the top, unidentifiable flesh in

the middle and a tsunami of mashed potatoes.

 Shepherd’s pie

Another national dish built upon a tissue of lies. Not a pie but a gigantic swamp of
brown meat and gravy hidden beneath a thick blanket of mashed potato. Excessive
consumption of this dish risks triggering a neurological condition known as “mash
psychosis.”
 Fish fingers, chips and beans

By which we mean, fish sticks, oven-cooked french fries and canned

beans in tomato sauce.

By the age of 16, the average British child will have eaten this dish
4,160 times.

Gone to a friend’s house for dinner? Fish fingers, chips and beans. Got
a friend round for dinner? Fish fingers, chips and beans. Mom and dad
had a few drinks again? Fish fingers, chips and beans.

Proust had his madeleines. The Brits have oven chips and frozen sticks
of reconstituted haddock.
 Scotch egg

An egg wrapped in a sausage. What could be better except maybe …

 Sausage roll

A sausage wrapped in an egg (and various other ingredients that make up pastry) .
 Trifle

Can’t decide on dessert? Let trifle solve the conundrum. Layer one

pudding on top of another pudding on top of another and cover it all

with whipped cream.

For good measure, douse the whole thing in fortified wine then chuck

on a bunch of brightly colored sprinkles and a cherry.

Brits will put a cherry on top of anything and call it dessert

 Eton mess

The heroin of desserts. In some upper-class areas of Britain, you can’t

move for the aristocrats passed out in the gutter having overdosed on

this intoxicating mixture of meringue, cream and fruit.

 Steak and kidney pudding

How do you like your steak? Medium rare and served with peppercorn

sauce? Gently seared with a crisp green salad on the side?

Or perhaps the way that the Queen of England (probably) preferred it

during her long life: cut into chunks, combined with the vital organs of a

sheep and stuffed inside a gigantic bucket of pastry?

 Rice pudding

In China, it’s fried with egg. In Japan, it’s served cold with raw fish. There’s only one

way we serve our rice in Britain: overcooked and drowned in milk and sugar. .
 Jam roly poly

A rolled up cake made of shredded fat filled with jam. Something like this could only be

conjured from the imagination of a nation that also gave you The Beatles, the World

Wide Web and fox hunting.

 Fish and chips

Nothing – not the Union Jack flag, not the White Cliffs of Dover, not the
BBC, not even the chilling sight of Cliff Richard singing at Wimbledon –
is as British as fish and chips.

Everything about this greasy delight is British, from the cod, caught in
cold Atlantic waters off the coast of Iceland, to the potatoes, originally
cultivated by native Americans and first brought to Europe by the
Spanish. All deep fried in oil, imported from, among other places, Latin
America.

Traditionally, served wrapped in newspaper, you’re nowadays more

likely to have it dished up in a carcinogenic, non-recyclable box. Yum.
 Scones

History will probably one day reveal that the English Civil War of 1642 -
1651 was started by two idiots who couldn’t agree on whether the jam
or cream went on the scone first.

This is still a cause of division in the country that makes our bickering
over Brexit seem tame and reasonable by comparison.
 Christmas pudding

Was it the 18th-century literary giant Dr. Johnson who said that when a man is tired of
Christmas pudding, he is tired of life? That said, Johnson suffered terribly from gout .
 Tea

We stole plants from China and India, sailed all the way back home,
dried them, crushed them, drowned them in boiling water then mixed
the whole thing with milk and sugar.

We now delude ourselves that there isn’t a crisis that can’t be resolved
simply by brewing up a pot of tea.

This story was originally published in 2019. It was updated and

republished in June 2023.
 Haggis, Neeps, and Tatties

Let’s start with a traditional Scottish favorite. Haggis is the national

dish of Scotland. First, a sheep’s heart, liver, and lungs are minced,
mixed with suet and oatmeal, then seasoned with onion, cayenne,
and perhaps other spices. Finally, this mixture is stuffed into a
sheep’s stomach and boiled. Haggis is often served with boiled
turnips and potatoes (‘neeps and tatties’ in Scottish dialect.)

Although you can sample haggis in almost any pub north of the
border at any time of year, it plays an essential role in Burn’s Night
celebrations on January 25th.
 Bangers and Mash

Mash is easy – it’s short for mashed potatoes. Bangers are a common
name for British sausages, and you’ll find this hearty and delicious
meal in most pubs. The whole thing is often covered in rich brown
gravy.
 Welsh Cawl

As this is a typically homemade dish, you’ll find countless variations

on the basic recipe. It may include turnips, shredded green
cabbage, or parsnips. Celeriac is sometimes used, though celery is a
readily available substitute.

So look out for this delicious example of traditional family cooking

in pubs and restaurants throughout Wales during the entire month
of March.
 Spotted Dick

The first recipe for spotted dick, a traditional steamed pudding,

appeared in 1849. Ok, let’s talk about the name. This dish is also
known as spotted dog. ‘Dick’ and ‘Dog’ are both thought to derive
from the word dough, so nothing to giggle at here. And the spotted
part of the name? That refers to the currents inside the pudding.
 Black Pudding

You might also find it included in a full English breakfast.

Thought to date back to the days when the Romans occupied Britain
(so perhaps it could be considered Italian), it’s also known as blood
sausage.

The ingredients? Blood, of course, is mixed with oatmeal and spices

then cooked until it’s thickened. Tastes much better than it sounds,
and believe it or not, you can even find vegan versions these days.

If you want to try black pudding, it’s better to go to a quality

restaurant, as the cheap version sometimes offered in pubs and
cafes won’t give you a true idea of the unique and delicious flavor.
 Cullen Skink

The name may not make it sound appetizing, but Cullen skink is a
hearty Scottish fish soup packed with smoked haddock, potatoes,
and onions. Milk or cream are used to thicken it and to produce a
wonderful silken texture, and then it’s finished off with the addition
of roughly chopped parsley.

The dish originated in the town of Cullen, where it was traditionally

made with the local Finnan haddock. You’ll find this robust and
warming soup served in pubs and restaurants across Scotland,
although it’s rare to find it south of the border.
 Toad in the Hole

It’s a basic midweek supper kind of dish, unlike the closely related
pigs-in-blankets, that are a party favorite.

You’ll find toad in the hole on many pub and café menus. But, of
course, the final product will depend on the quality of the simple
ingredients, so many chefs opt to include gourmet sausage
varieties, such as Cumberlands.
 Pie, Mash, and Liquor

You’ll be relieved to learn that the pies no longer contain eels –

these days, they’re stuffed with minced beef. And the liquor
doesn’t get its alarming fluorescent green color from eel juice but
from fresh parsley.

You’ll find this iconic dish in any of east London’s pie and mash
shops. The good news is that it’s not only eel-free, it’s delicious and
makes for an intriguing “what I had for lunch” Insta post.
 Bubble and Squeak

This humble family dish, which has been around since the 18th
century, is made by forming a basic mixture of cabbage and mashed
potato into patties then frying in butter or lard. In the beginning,
meat was used in place of the mashed potato, but since WW2, when
meat was strictly rationed, it has fallen out of favor somewhat.

Bubble and squeak was seen as a great way to use up any leftovers
from the traditional Sunday dinner, so it was most often prepared
by frugal housewives on Mondays and served for breakfast.
 Scotch Egg

After the names of the previous dishes that bear no resemblance to

their ingredients, it may come as a relief to learn that a scotch egg
is actually an egg. It just has no connection with Scotland!

Scotch Eggs were introduced to England by soldiers who’d enjoyed

something similar in India – nargisi kofta.

The egg is hard-boiled, possibly covered with a layer of minced

ham, then rolled in breadcrumbs and deep-fried until crispy. Scotch
eggs are an indispensable part of any British picnic, as they’re tasty
and they’re always eaten cold.

These days you’ll find Scotch eggs in cafes, takeaways,

supermarkets, and delicatessen counters across the UK as they’re a
cheap and tasty snack food.

For the ultimate Scotch Egg experience, why not buy some from the
upmarket Fortnum and Masons store on Piccadilly in London, where
it’s claimed that the first ones were created in 1738 to sustain
wealthy travelers on long carriage rides.
 Jellied Eels

Ok, we’re back in London, and eels are on the menu again. Jellied
eels are prepared by boiling chopped eels in a nutmeg and lemon
juice stock until they dissolve into a gelatinous consistency.
 Scouse

If you’re taking a trip to the Northwest of England to visit Liverpool,

birthplace of the Beatles, and a lively, cosmopolitan port city, why
not try a plate of local Scouse? It’s a simple stew, a variation on
working-class dishes found all over Europe, containing cheap and
plentiful local ingredients.

Scouse is traditionally made with meat, potatoes, and carrots, then

served with beetroot and pickled red cabbage on the side. However,
these days vegetarians can request a “blind scouse” for a meat-free
version.

You’ll find Scouse on pub menus all over the city. It’s even given
the city’s residents their famous nickname – they’re known
everywhere as ‘Scousers’.
 Laverbread

You’ll find laverbread in upmarket cafes and restaurants in Wales,

traditionally served with mushrooms, bacon, and sausages for
breakfast. You may even find it spread on toast or with shellfish.

As you might expect, it has a naturally salty flavor, and the texture
after boiling is quite mushy. If you need the motivation to try this
unique local vegetable, remind yourself that, like most seaweed,
it’s packed to the gills with essential nutrients. And, of course, it’s
vegan.
 Bacon Butties

Buttie is the slang term for a sandwich, and the term is most widely
used in the North of England. And a simple bacon buttie is
undoubtedly the king of sandwiches. Fresh, excellent quality bread,
spread with salted butter and stuffed with newly fried bacon,
makes the ultimate anytime snack. A slice of cooked tomato or
some brown sauce are simple optional additions.
 Chicken Tikka Masala

It may seem strange to include this dish that has its origins in the
Indian subcontinent, but Chicken Tikka Masala is regularly voted as
the nation’s favorite dish.

It’s often pointed out that it doesn’t exist in India and is dismissed
by curry purists. The legend is that it was created in Glasgow,
Scotland. When a customer complained that his chicken was too
dry, an enterprising chef quickly whipped up a creamy, lightly
spiced tomato sauce.
 Fish and Chips with Mushy Peas

Last but not least, a traditional dish with a straightforward name.

We couldn’t finish without mentioning this true British classic. Fish
and chip shops are not as common as they once were, but you’ll still
find them in every town and city. You’ll find the freshest and best
quality fish and chips in coastal towns, where the mouth-watering
smell of frying fish permeates the air.
 Sunday Roast

If there’s one dish that sums up British cuisine, it’s a roast Sunday lunch or dinner
with all the trimmings.

Traditionally roast beef is served with mashed potatoes and roasted potatoes, roast
vegetables, Yorkshire Pudding and lots of gravy.

Lamb and mint sauce or roast pork and apple sauce are other options for your
Sunday roast.

At Christmas, roast turkey is served with stuffing, cranberry sauce, roast vegetables
and gravy.

You will find many pub restaurants serving a traditional Sunday roast every week.
 Fish and Chips

Fish and chips is another much-loved British dish. Cod or haddock are battered and
deep-fried before being served with chunky chips, buttered bread, mushy peas and
tartare sauce.

If you have the opportunity why not try your chips served with gravy or curry sauce?
This is a fairly standard addition in the north where we traditionally like our sauces!

You can find fish and chip shops all over Britain but our favourites are along the
coast, particularly in Whitby which is home to the Magpie Cafe possibly the most
famous fish and chip shop in Britain!
 Chicken Tikka Masala

Chicken tikka masala is one of Britain’s most popular dishes. It is a creamy, spicy
curry made with chicken tikka (pieces of marinated chicken) and served with naan
bread, rice and raita.

The dish is thought to have been invented in Glasgow in the 1970s, but no one is
sure exactly how it came about. It has since become popular all over the UK.

There are many Indian restaurants serving chicken tikka masala, so it’s easy to find
if you’re looking for a taste of British-Indian cuisine
 Steak and Kidney Pudding/ Steak and Kidney Pie

Steak and kidney pudding or pie is a traditional British dish made with beef steak,
lamb kidney and onion, covered in a suet crust pastry. It is usually served with
mashed potatoes, carrots and green beans.

This is not a dish that you will find on the menus of many restaurants nowadays, but
it can still be found in many traditional British pubs.
 Yorkshire Pudding

Yorkshire pudding is a savoury dish made from batter and served as an

accompaniment to roast meats. It is particularly popular in the north of England.

The batter is poured into a special Yorkshire pudding tin and cooked in the oven
until it is puffed up and golden brown.

A recent invention has been the Yorkshire pudding wrap. This basically involves
placing meat, potatoes and gravy into a large Yorkshire pudding and folding it over
to make a ‘wrap.’ Look out for these in food markets as they are growing in
popularity.

Insider tip – In York head to the York Roast Company for a Yorkshire
Pudding wrap – they are delicious.
 Shepherd’s Pie or Cottage Pie

Shepherd’s pie or cottage pie is made with minced lamb or minced beef topped with
mashed potato. It can also be made with vegetables such as carrots, peas and
cabbage, but the traditional version always has meat.

Cottage pie is the name generally given to this dish if it is made with beef.
Shepherd’s pie is made with lamb.

It can be found on pub menus across Britain.

 Full English breakfast

A full English breakfast is a traditional British meal that consists of sausages, bacon,
eggs, fried bread or toast with butter and baked beans or mushrooms. It may also
include tomatoes and black pudding.

A cup of tea is the perfect accompaniment to a full English breakfast.

Many cafes serve a full English breakfast and if you choose to stay in B&B
accommodation you will most certainly be served a full English (or Scottish)
breakfast.
 Full Scottish breakfast

The full Scottish breakfast is very similar to the full English breakfast, but it may
include tattie scones, black pudding, oatcakes, haggis and square Lorne sausage.

Tattie scones are potato scones, black pudding is a type of blood sausage,
oatcakes are made from oats and haggis is a traditional Scottish dish made with the
heart, lungs and liver of a sheep, boiled in the animal’s stomach.

Many cafes in Scotland serve a full Scottish breakfast.

 Haggis neeps and tatties

Scotland’s national dish, haggis, neeps and tatties are the perfect comfort foods.

Not sure about haggis? While it is made with minced sheep’s offal (heart, lungs and
liver) mixed with onion, oats, spices and stock it is actually really tasty. It may also
be flavoured with black pepper or even whisky!

It is then packed into a casing made from the animal’s stomach and boiled.

The dish is typically served with mashed neeps and tatties. (Neeps are turnips, and
tatties are potatoes.)

Insider tip – Head to Makar’s Mash Bar just off the Royal Mile
in Edinburgh for a tasty dish of haggis, neeps and tatties. They even do a
small portion so why not try it to see if you like it.
 Toad in the hole

Toad in the hole is a classic British meal made with sausages and Yorkshire
pudding.

The sausages are cooked in a roasting tin and then the Yorkshire pudding batter is
poured over the top. The dish is then baked in the oven until the sausage is cooked
through and the Yorkshire pudding is puffed up and golden brown.
 Lancashire hotpot

Lancashire hotpot is a traditional British dish made from layers of lamb shoulder,
onions and sliced potatoes topped with bay leaves and thyme sprigs. The whole
thing is then cooked slowly in a pot on top of the stove until the meat is tender.

The dish can also be made with mutton or beef.

Lancashire hotpot is a popular dish in the north of England and can be found on the
menus of many pubs and restaurants.
 Cullen Skink

Cullen skink is a traditional Scottish soup made with smoked haddock, potatoes and
onion. The soup is usually served with crusty bread or oatcakes.

It can be found on the menus of many Scottish pubs and restaurants.

 Bangers and mash

Bangers and mash is a traditional British dish made with sausages, fried onions
and mashed potatoes.

The sausages are usually served sliced on top of the mashed potato, which is then
covered in onion gravy.

It can be found on the menus in many pubs in Britain.

 Jellied eels

Jellied eels is a traditional British dish made from cooked, mashed eels mixed with
onion, salt and pepper. The mixture is then poured into a mould and allowed to cool.

The jellied eel can then be sliced and served as an appetizer or main course.

Jellied eels can be found on the menus of many pubs in London and the south
east of England.
 Welsh cawl

Welsh cawl is a traditional Welsh soup made with lamb or beef, leeks, potatoes and
carrots. The soup can be served with crusty bread or oatcakes.

Welsh cawl is a popular dish in Wales and can be found on the menus of many
Welsh pubs and restaurants.